This rich and creamy Tuscan Shrimp recipe is a restaurant-style meal that is quick to make for busy weeknight dinners, yet elegant enough to impress guests on special occasions. As a plus, this decadent shrimp recipe can be made in just one-pan or skillet!
The Best Tuscan Shrimp (Restaurant-Style )
If you are looking for a quick, easy and delicious meal, impressive enough to have your whole family wondering if you had it delivered by a five-star restaurant, this creamy garlic Tuscan shrimp recipe is for you.
Inspired by Tuscan food, our creamy Tuscan garlic shrimp is a fun twist on the incredibly popular Tuscan chicken recipe from The Olive Garden.
Serve it with crusty bread, creamy polenta or toss it with cooked pasta for an unforgettable meal sure to become a family favorite
What’s Tuscan Shrimp?
Made with simple ingredients, this easy recipe features buttery, juicy shrimp cooked with aromatic fresh garlic and Italian seasoning, then enveloped in a luxurious, cream sauce. Similar to a Parmesan sauce (think Alfredo sauce but a lot lighter!) the luxurious Parmesan white wine sauce in this shrimp recipe is rich, but not heavy and vibrantly bright from the addition of of fresh baby spinach, sundried tomatoes and a sprinkle of fresh basil.
Flavor Profile
If you are wondering how Tuscan shrimp taste like, the answer is – exquisite! The pan-seared shrimp is buttery and mildly garlicky and the creamy Tuscan sauce is silky with a mild Parmesan cheese – sun dried tomato taste.
Although the sauce is cream-based, it’s not overly thick or rich tasting because the flavors are perfectly balanced by the wine, the tartness of the sundried tomatoes and bitterness of fresh spinach.
Creamy Garlic Butter Tuscan Shrimp Ingredients
For the complete list of ingredients and quantities, check the printable recipe card below.
- Shrimp: The star of the dish. I use large raw shrimp (26-30 count) deveined and peeled. As for the shrimp tails on/off is up to you. Make sure you don’t use pre-cooked shrimp. Fresh shrimp or frozen shrimp (thawed out) can be used. Medium shrimp, extra large or jumbo shrimp can be used. Prawns can also be used.
- Heavy Cream: Also sold as heavy whipping cream, this ingredient makes the sauce very rich and super creamy. It can be substitute with half and half, although the sauce won’t be as thick and luxurious.
- Sun Dried Tomatoes: I prefer using the ones that come in a bag and not the ones packed in oil but both can be used. If using sun-dried tomatoes packed in oil, drain them well so the sauce doesn’t turn out greasy.
- Butter: I used unsalted butter but salted butter works too.
- Broth: You can use chicken broth or vegetable broth. Making shrimp broth from shrimp peels is super easy and can be used for this recipe as well.
- Wine: For this shrimp recipe, a dry white wine that is not too sweet works well. Pinot gris and chardonnay are good options. If you want to skip the wine, use additional broth instead.
- Garlic: Fresh garlic is the way to go here. The freshness of minced garlic cannot compare to garlic powder. Your second best option is garlic paste.
- Italian Seasoning: This combination of Italian herbs gives so much flavor to any dish. You can use dried basil, dried oregano and or dried thyme also.
CHEF’S TIP: I always keep frozen shrimp in my freezer (usually deveined and peeled for convenience) so if I need to make a meal in a flash or I have company, shrimp not only cooks fast, it also thaw out quickly. All you have to do is place the frozen shrimp in a colander under running cold water.
How to Make Tuscan Shrimp?
- In a large skillet, melt the butter on low heat and add the minced garlic. Using low heat is excellent when flavoring butter and also helps to keep the garlic from browning.
- Season shrimp and add it to the skillet. Cook for a couple of minutes over medium heat. You want the shrimp to be undercooked at this point. Transfer it to a plate.
- In the same skillet, sauté the onions until translucent and then, deglaze the skillet with the wine and cook to reduce the wine by half.
- Add the sun-dried tomatoes, broth, Italian seasoning and heavy cream and bring to a gentle simmer.
- Stir in the spinach and cook until wilted. Add Parmesan cheese and return the shrimp to the skillet so it finish cooking. Add fresh herbs and serve.
Tuscan Shrimp Tips for Success
- If you use sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible so the sauce doesn’t turn out greasy.
- You can substitute half and half for the heavy cream if you prefer. The sauce won’t be as rich but it will still be amazing!
- Keep the shrimp tails on for visual impact.
- Parmesan cheese or Romano cheese can be used.
- If tossing the creamy shrimp with pasta, cook the pasta until al dente and reserve some of the pasta water to loosen up the sauce.
Why You Should Make this Shrimp Recipe?
- Quick and Easy: Dinner ready in 20 minutes is perfect for busy nights. No special skills required.
- One-Skillet Meal: Makes cleaning up a breeze.
- Versatile: Swap the spinach and sun dried tomatoes with cherry tomatoes and Italian Kale. Add red pepper flakes for a spicy kick!
What is a Good Side Dish to Serve for Tuscan Shrimp?
As an appetizer or light lunch Tuscan shrimp can be served crusty French bread, flat bread or garlic bread.
Here are some side dish recipes ideas:
Tuscan Shrimp Pasta
As a hearty main course, Tuscan shrimp pasta is always a favorite. Toss the saucy shrimp with cooked pasta (any pasta shape works although I love linguine)and don’t forget to keep some of the pasta water to loosen up the cheesy sauce if needed.
Chef’s Tip: When I need to serve an impressive but easy dinner, with great flavor, that won’t break the bank I always go for easy shrimp recipes.
How Do I Know that the Shrimp is Done Cooking?
Shrimp cooks very quickly and goes from grayish and translucent to opaque and pink when is cooked. The shape of perfectly cooked shrimp is like the letter C, while overcooked shrimp contracts and looks like the letter o.
What Type of Pasta Should I Use to Make Tuscan Shrimp Pasta?
Any shape of pasta can be used. From long noodles like spaghetti to short pasta like penne, shells and rigatoni.
Storing and Reheating
Tuscan shrimp is a dish best served fresh, right after is cooked; especially if you toss it with pasta.
- Leftovers can be stored in an airtight container in the refrigerator for about 1-2 days. I personally don’t like to store cooked shrimp for over 24 hours.
- To reheat, warm up the saucy shrimp over very low heat. You can use a small skillet or the microwave at 50% power. You may need to add additional broth.
- If tossed with pasta, the pasta will absorb most of the sauce so reheating may be tricky. Reheat over lower heat or in the microwave at 50% power. Add broth if needed.
Email me this recipe for later!
Creamy Tuscan Shrimp
Ingredients
- 2 tablespoon unsalted butter
- 6-8 garlic cloves minced or chopped finely
- 1 pound large or jumbo shrimp
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion chopped
- 1/2 cup white wine such as pinot gris or chardonnay
- 1/2 cup sun dried tomato strips – not packed about 3 ounces I prefer the ones sold in a bag and not the ones packed in oil
- 1 cup heavy cream
- 1/4 cup water or vegetable broth
- 1/2 teaspoon dried Italian seasoning
- 3 cups fresh baby spinach leaves
- 1/4 cup Parmesan cheese plus more for serving
- 1 tablespoon fresh basil chopped finely
If Serving Over Pasta
- 12 ounces pasta cooked until al dente drained
- 1/2 – 1 cup reserved pasta cooking water
Instructions
- In a large skillet over low heat, melt the butter and stir inthe garlic. Cook on low for 2 – 3 minutes, stirring constantly . Don’t let the garlic get browned.
- Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat until it starts to get pink side (about 2 minutes on one side, and about a minute on the other). Transfer to a plate. The shrimp should not be fully cooked at this point.
- In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes.
- Add the wine to deglaze the skillet, and scrape the bottom of the skillet with a wooden spoon to loosen the brown bits stuck at the bottom of the skillet Cook for about 2-3 minutes or until the wine reduces by about half.
- Stir in the sun-dried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and broth and the Italian seasoning.. Bring to a gentle simmer and cook, stirring frequently over low heat.
- Add the fresh spinach and allow them to wilt. Add the Parmesan cheese and mix to combine. Adjust seasoning.
- Return the shrimp to the skillet. Add the fresh basil and mix well to combine. Let the shrimp cook for about 2 – 3 minutes or until cooked through.
- Serve immediately with crusty bread or tossed with pasta. Garnish with basil and additional Parmesan (optional).
If Serving with Pasta
- Add the cooked pasta into the shrimp skillet. Gently toss until the pasta is coated with the sauce. Add some of the reserved pasta cooking water, one a bit at a time, to keep the pasta creamy.
Recipe Notes
- If you use sun dried tomatoes packed in olive oil, make sure you drain the oil as much as possible so the sauce doesn’t turn out greasy.
- You can substitute half and half for the heavy cream if you prefer. The sauce won’t be as rich but it will still be amazing!
- Leftovers can be stored in an airtight container in the refrigerator for about 1-2 days.
Nutrition
Leave a Reply